Method

A warming, hearty veggie chilli that can be made in less than an hour, delicious!

Step 1
In a hot pan drizzle the oil and fry the onions and garlic until soft

Step 2
Add the celery, carrots and peppers and cook for a further 3-4 minutes

Step 3
Add the Chilli spices and stir in

Step 4
Add the tin of tomatoes, kidney beans, chickpeas and crumble in the stock cube, followed by the water and tomato paste

Step 5
Bring to the boil then simmer for around 20-30 minutes so that the vegetables cook through and sauce thickens

Step 6
Serve with jacket potato or rice